Pour half of the salt in a non reactive container that will hold the breasts snugly without touching.

Place the duck breasts on the salt, skin side up if the skin is still on. Pour the remaining salt on top and pack it well with your hands.

Cover the container with plastic and place it in the refrigerator for 24 hours.

Remove the breasts from the salt, rinse them well under water, and pat them dry. They should be a deeper red and feel firm to the touch.

Dust the breasts with pepper and wrap them individually in cheesecloth. Tie one end with a piece of string which you can use to hang.

Hang in a cool place (50-60 degrees) with relative humidity for 5-7days until the flesh is stiff but not hard throughout. Remove from the cheesecloth and slice thinly to serve. These will keep refrigerated for about one month or so.